Pulled pork on the rack!

[theTeaBird]

Smoking a pork shoulder on a MES.
MES with cold smoke attachment.
230 degrees
Using Apple and hickory chips. (Also have some apple bark on the main element to help with some ring)
Meat over a pan of apple juice.
I’m using Killer Hogs rub for the first time. A friend of mine gave me a bottle. Normally I make my own rub, but I felt lazy and I’m giving it a shot. Tastes pretty good on the finger. So I’ll check back in with some QVIEW shortly. Or actually not so shortly. Ha.

 

[TNJAKE]

Gonna be good. Doubt you'll be disappointed with killer hogs

 

[tag0401]

Look forward to seeing the results. I’ve heard good things about killer hogs!

 

[gmc2003]

Watching

Chris

 

[theTeaBird]

4
4 hours in. We are having chili dogs tomorrow night so I made chili. Decided, I’ve got a hot smoker running, why not let it simmer in it for a few hours?

 

[jcoleman66]

Sounds great!!!

 

[theTeaBird]

9 hour check in. Stalled right on the nose 160. I’m not going to wrap. I’m riding it out.

 

[gmc2003]

Looks like it's coming along real good.

Chris

 

[HalfSmoked]

Looking great. I'm a no wrap guy always.

Welcome to the forum glad to have you on board.

Warren

 

[theTeaBird]

Took 16 hours and I was too tired and had a bit too much BBQ juice to post this morning. Final result

It fell apart coming off the rack. I’m a fan of the rub though. Came out great!

 

[HalfSmoked]

Thanks for the like theTeaBird it is appreciated.

Warren

 

[gmc2003]

Is it done yet!!! I'm hungry

Chris